Mix Up Your Hotdog Toppings

We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce.

Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.

 

IMG_3953

 

Ingredients for the quick pickles

  • 1 Kirby Cucumber
  • 4 medium radishes
  • 2 small green onions, greens and whites
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • Juice from 1 small lime

 

Instructions for the quick pickles

  1. Slice the cucumber in half lengthwise, then slice each half into 1/8 inch thick half disks.
  2. Slice the radishes in half, then slice each half into 1/8 inch thick half disks.
  3. Slice the green onions into 1/2 to 1 inch long segments at a 45 degree angle. (Or you can slice them however you want. It really doesn’t matter.)
  4. Toss these all in a bowl with the salt, sugar, and lime juice. Mix together thoroughly.
  5. Let sit for 15-20 minutes before you top your hotdogs with them.

Daikon radishes work great too, but I didn’t have any when I made this, so I used regular radishes.

 


 

Ingredients and Instructions for the spicy mayo

  1. Mix together 3 tablespoons of mayo with 1.5 tablespoons of whatever spicy asian-style sauce you have on hand.

Sriracha works fine. I prefer ABC Sambal sauce from Indonesia. You can get it on Amazon. This stuff is everything I wanted sriracha to be. It has more garlic, more spice, and is all-around tastier.

This is easy to scale up, too. Keep the ratio 2:1 mayo to hot sauce and you’ll be good to go.

You could make your own mayo, too. But let’s be honest: The reason you are making hotdogs tonight is because you probably didn’t want to cook a full meal. That jar in your fridge will do for now, but plan ahead next time. The homemade stuff is easy to make, keeps for at least a week, and is far superior to the Hellmann’s you are used to.

 


 

Since summer is almost here, you know you’ll make hotdogs soon. Do yourself a favor and make some interesting toppings. Write your favorites in the comments.

The Best Way to Store Green Onions

Slimy green onions are gross and such a disappointment when you were expecting them to still be fresh.

I’ve tried multiple ways to store them and this is what works the best for me:
Put them in a jar/glass with a little bit of water (it shouldn’t extend into the green part, keep it within the white part), cover it with a gallon-sized ziplock bag, and put it all in the fridge.

This is the only way I’ve been able to consistently keep green onions pretty fresh for over a week.

Radish Cilantro Slaw

Do you have a bunch of radishes that you don’t know what to do with? Try making this delicious topping for your next batch of tacos.

I came up with this after buying a container of beautiful radishes from the local farmers’ market, only to return home and discover that we already had a full bag in the fridge. After making a batch of quick pickles out of them, I came up with this to put on our tacos. Amanda and I liked it so much that we ate it two nights in a row.

Radish Cilantro Slaw

  • 1 bunch of radishes
  • 1 cup of fresh cilantro (Note: If you don’t like cilantro or are part of the population for which it tastes like soap, you could use parsley instead. It won’t have the same flavor, but will still be good!
  • 3 green onions
  • 1/2 of a lime

Grate the radishes, chop the cilantro, and slice the green onions. Mix these together in a bowl and squeeze the juice from 1/2 of a lime on top. Mix it again and let it sit for 5 minutes.

Grated RadishesChopped CilantroFresh-Squeezed Lime Juice

This makes a great topping for chicken tacos:

Chicken Tacos with Radish Cilantro Slaw